Butternut Squash Soup with Apple Cider Cream
Ingredients
- 6 tablespoons butter
- 2 1/2 - 3 pounds butternut squash, peeled, halved, and seeded, then cut into 1 inch cubes
- 2 cups leeks, chopped
- 1 carrot, peeled and chopped
- 2 celery stalks, chopped
- 1 1/2 teaspoons dried thyme
- 1/2 teaspoon dried sage
- 1 teaspoon salt
- 5 cups vegetable broth
- 1 1/2 cups apple cider, divided
- 1/2 cup heavy cream
- 2/3 cup sour cream
- Fresh chives or parsley, chopped
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